Pistachio Risotto

History & Background

Bronte DOP pistachios, grown on the slopes of Etna on volcanic soil, are called 'green gold'. Catania cooking brought them to risotto in the 1970s, exploiting their natural fattiness and unique colour.

Ingredients for 4

• 320g Carnaroli rice
• 150g Bronte DOP pistachios, shelled
• 1 shallot
• ½ glass Prosecco or white wine
• 1L light vegetable broth
• 50g cold butter
• 60g Grana Padano
• Pistachio flakes for finishing
• Extra virgin olive oil
• Salt, white pepper

Method

1. Toast the pistachios in a dry pan for 2 minutes; reserve 2 spoonfuls whole.
2. Blend half the remaining pistachios into a paste with a ladle of broth; coarsely chop the other half.
3. Sweat the chopped shallot with oil.
4. Toast the rice and deglaze with wine.
5. Add hot broth for 14 minutes.
6. Fold in the pistachio paste and the chopped nuts.
7. Manteca off the heat with cold butter and Grana.
8. Garnish with toasted whole pistachios and flakes.

Wine pairing

Etna Bianco DOC or Carricante: volcanic whites with marked minerality, perfect with pistachio.

Common mistakes

• Burning the pistachios while toasting: they turn bitter.
• Using commercial pistachio flour (often with salt and additives): falsifies the dish.
• Grinding all the pistachios: loses the essential crunch.